Mastering the Sashimi Cut
A jagged edge ruins the texture of raw fish. By mastering the draw, you preserve the cell structure, ensuring the slice is smooth enough to catch the light.
Sharpness is the only shortcut.
Your knife must be able to shave hair off your arm before you touch the fish. A dull blade will tear the protein instead of parting it, leading to mushy sashimi.
- Yanagiba or sujihiki knife
- Wood or plastic cutting board
- Whetstone for finishing
What goes in.
- 1 lbsushi-grade salmon or tuna loin, chilled
- 1daikon radish, for optional garnish
Use the full blade length
Place the heel of the knife at the start of the fish and pull backward toward yourself in one long, fluid motion until the tip clears the flesh.
The method.
Position the loin
Place the fish on the board with the grain running perpendicular to the length of your knife.
Set the angle
Angle the knife at 45 degrees relative to the fish. Keep your fingers tucked safely behind the spine of the blade.
Execute the draw
Set the heel of the blade against the fish. Pull the knife toward you in a long, sweeping motion. Do not saw back and forth.
Follow through
Finish the slice at the tip of the knife. If the slice sticks, do not pull it away; use the tip of the knife to lift it gently onto your plate.
When it doesn't go to plan.
Wipe your blade with a damp cloth between every few slices to remove proteins that cause drag.
Keep the fish as cold as possible; store it in the freezer for 10 minutes before slicing if it feels too soft.
Only cut what you intend to serve immediately to avoid temperature fluctuations.
The ones that keep coming up.
Why shouldn't I saw back and forth?
Sawing tears the delicate fibers of the fish, which creates an uneven, frayed surface that ruins the mouthfeel.
How do I know if my knife is sharp enough?
The blade should glide through the fish with zero downward pressure. If you have to push, stop and sharpen.
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